Name: Classic Southern Coleslaw Recipe
Prep time: 10 min
Total time: 70 min
Ingredients: 4 cups green cabbage (shredded); 2 cups purple cabbage (shredded (optional for color)); 1 cup carrots (shredded); ¼ cup red onion (finely chopped (optional for extra flavor)); ¾ cup mayonnaise; 2 tablespoons apple cider vinegar; 1 tablespoon Dijon mustard (or yellow mustard); 1 ½ tablespoons sugar (adjust for sweetness preference); ½ teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon celery seed (optional, for extra crunch & flavor); 1 tablespoon fresh lemon juice (for brightness, optional)

A creamy, crunchy, and slightly tangy Southern-style coleslaw that’s the perfect side dish for BBQ, fried chicken, or pulled pork sandwiches!

Why You’ll Love This Recipe

✔ Perfectly Creamy & Crunchy – A balanced mix of crisp cabbage and a smooth, tangy dressing.
✔ Quick & Easy – Ready in just 10 minutes!
✔ Great for Meal Prep – Stays fresh and gets even better as it sits.
✔ Pairs with Everything – BBQ, burgers, sandwiches, and more.

Best Variations & Additions

🥒 Vinegar-Based Coleslaw – Skip the mayo and increase the vinegar for a tangy, light version.
🍏 Apple Slaw – Add julienned green apples for a sweet crunch.
🌿 Herbed Coleslaw – Stir in chopped parsley or dill for extra freshness.
🌶 Spicy Coleslaw – Add 1 teaspoon of hot sauce or sriracha for a kick.

Storage & Make-Ahead Tips

Storing Leftovers:

Keep coleslaw in an airtight container in the fridge for up to 3 days. Stir before serving.

Freezing? No!

Coleslaw does not freeze well due to the creamy dressing separating.

Make Ahead:

For the best texture, mix the dressing separately and combine with the cabbage just before serving to keep it crisp.

What to Serve with Coleslaw

🍗 Fried Chicken – A classic pairing.
🍔 BBQ Pulled Pork Sandwiches – The perfect topping.
🍖 Smoked Ribs or Brisket – Cuts through the richness.
🌭 Hot Dogs & Burgers – Adds a crunchy contrast.

Frequently Asked Questions (FAQs)

1. Can I make coleslaw without mayo?

Yes! Replace mayonnaise with Greek yogurt or use a vinaigrette-style dressing with oil and vinegar.

2. How do I keep coleslaw from getting watery?

Salt the shredded cabbage and let it sit for 10 minutes, then squeeze out excess moisture before adding the dressing.

3. Can I use pre-shredded coleslaw mix?

Absolutely! A 14 oz bag of coleslaw mix works perfectly for this recipe.

4. What’s the difference between Southern coleslaw and regular coleslaw?

Southern-style coleslaw is creamier and sweeter, often with a hint of vinegar for tanginess.

5. How long does coleslaw need to sit before serving?

For the best flavor, let it sit for at least 1 hour in the fridge before serving.

Creamy Southern-style coleslaw with crisp shredded cabbage, carrots, and red onion, served in a rustic ceramic bowl and garnished with fresh parsley in a cozy kitchen setting.

Jana Rae

Classic Southern Coleslaw Recipe

This creamy, crunchy Southern-style coleslaw is the perfect BBQ side dish! Quick, easy, and packed with flavor.

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Prep Time 10

Chill time 1

Total Time 1 10

Servings: 6

Course: Salad, Side Dish

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

For the Coleslaw Mix:

4 cups green cabbage shredded
2 cups purple cabbage shredded (optional for color)
1 cup carrots shredded
¼ cup red onion finely chopped (optional for extra flavor)

For the Creamy Dressing:

¾ cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard or yellow mustard
1 ½ tablespoons sugar adjust for sweetness preference
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon celery seed optional, for extra crunch & flavor
1 tablespoon fresh lemon juice for brightness, optional

Get Recipe Ingredients

Method

Shred the green cabbage, purple cabbage, and carrots using a sharp knife, mandoline slicer, or food processor. If using pre-shredded coleslaw mix, measure out about 6 cups total.
In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, black pepper, celery seed, and lemon juice until smooth.
Pour the dressing over the shredded cabbage and carrots, tossing well to fully coat. Let sit for at least 15-20 minutes to allow the flavors to blend.
Coleslaw tastes best when chilled for at least 1 hour, but it can be served immediately. Stir before serving and enjoy as a side dish or sandwich topping.

Notes

Best Cabbage to Use:
- Green cabbage – Classic choice for traditional coleslaw.
- Purple (red) cabbage – Adds color and a slightly peppery flavor.
- Napa cabbage – Softer and more delicate, great for a lighter texture.
How to Keep Coleslaw Crunchy:
- Salt the cabbage – Sprinkle a little salt on shredded cabbage and let it sit for 10 minutes, then squeeze out excess moisture before adding the dressing.
- Dress just before serving – If making ahead, store the dressing separately and mix it in right before serving.
How to Adjust the Flavor:
- For tangier coleslaw: Add extra apple cider vinegar or Dijon mustard.
- For sweeter coleslaw: Increase the sugar or add a little honey.
- For a lighter version: Use Greek yogurt instead of mayo.
Make-Ahead Tips:
- The dressing can be made up to 3 days ahead and stored in the fridge.
- Fully assembled coleslaw is best eaten within 24 hours for maximum crunch.
Best Serving Ideas:
- BBQ Pulled Pork Sandwiches – A must-have topping!
- Fried Chicken & Coleslaw – A Southern classic combo.
- Fish Tacos – Adds freshness and crunch.
- Hot Dogs & Burgers – Perfect as a topping or side.

This classic Southern coleslaw recipe is creamy, tangy, and the perfect balance of flavors. Whether served at a BBQ, potluck, or alongside a home-cooked meal, it’s always a hit!

Did you try this recipe? Let me know in the comments! Don’t forget to pin this recipe for later. 😊